Ingredients:

For the Fermented Dough:

18 g fresh baker’s yeast (or 8 g dehydrated dry yeast)

100 g oatmeal flour

100 ml lukewarm milk or water

For the Brioche:

450 g oatmeal flour

60 g powdered sugar

9 g salt

4 whole eggs

Vanilla extract

1 cap of orange blossom water

100 ml lukewarm milk

100 g unsalted butter (not melted)

1 egg yolk beaten with milk for glazing

Instructions: